I'm so excited to share this recipe with you since it's easy and delicious and uses basic ingredients you'll have on hand in your pantry and refrigerator. If you've been making pancakes from a box mix, you are in for a real treat! This week I was blessed to be able to make them for my son and daughter in law who are visiting and working from home during COVID-19.
A couple of notes on the ingredients: I love using a flavored yogurt to add a little sweetness and subtle fruit flavor to the batter. I used a Greek cherry yogurt this time around, but you could use any flavored or unflavored yogurt.
Also, the recipe calls for buttermilk, which I rarely have on hand. So I included a recipe for homemade buttermilk at the bottom of the blog post.
Enjoy these light and fluffy treats this weekend and keep in mind they reheat and freeze well!
2 ½ cups flour
½ cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk (* see note if you don’t have buttermilk)
2 cups yogurt (flavored or plain or sour cream)
4 teaspoons vanilla extract
3 Tablespoons melted butter, plus more for the griddle
Maple syrup for serving or fruit, mini chocolate chips, powdered sugar, etc.
-Whisk all dry ingredients together in large mixing bowl.
-Mix wet ingredients in small bowl.
-Mix the wet ingredients into the dry ingredients until blended, then add the melted butter.
-Melt ½ Tablespoon of butter to the pan or griddle.
-Pour ⅓ cup of batter onto the griddle and space 2 inches apart.
-Flip the pancakes in about 3 minutes, when the batter gets bubbly you’re ready to flip em.
-Cook on the second side another 2-3 minutes.
-Serve and enjoy with your favorite topping.
I rarely have buttermilk on hand so if you don't have buttermilk, no worries!
Here is a simple way to make your own in a few minutes.
-Mix 1 cup of milk with 1 Tablespoon of lemon juice or distilled white vinegar.
-Let stand 5 to 10 minutes.
-You'll know it is ready when the milk is slightly thickened and you see small curdled bits. Voila! Buttermilk.